BACKDRAFT CHILI

CHUCK WAGON CHILI

lb bacon, cut in pieces

2 lb round steak, cubed

1/8 lb beef suet

8 dried chili pods

1 tbs instant beef bouillon

2 cloves garlic, minced

1 tsp oregano 1 tsp salt

1/2 tbs cayenne pepper

1/2 tbs chili powder

1 tbs paprika

lb chuck roast, cubed

1/2 lb ground chuck

lb pork roast, cubed

cloves garlic, minced

large onions, chopped

can green chilies, chopped

tsp dry chopped habeneros

tsp dry red peppers

tbs chili powder

1/2 tbs paprika

tbs cumin

tbs black pepper

tbs Tobasco sauce

tbs Worcestershire sauce

can beef broth

can rotel tomatoes

large cans hot chili beans with gravy

1 tbs cumin

1 tsp vanilla extract

2 tsp white vinegar

2 squares baking chocolate

3 tbs corn starch

1 large can chili beans in gravy

Pour a little olive oil in Dutch oven and sear meat

until gray in color. Cook beef suet in medium pot

over low heat for 40 minutes. Discard pieces of fat

that are left over and add rendered suet to Dutch

oven. Wash chili pods and remove stems and

seeds. Chop into small pieces and put into small pot

with 2 cups water and boil for 30 minutes. Be

careful not to touch eyes with hands until you can

wash hands very well. Add boiled chilies to meat,

stir and add rest of ingredients. Stir well. Simmer 2

hours. Dissolve corn starch in 1/4 cups water and

stir into chili. Keep stirring until thickened. Serve.

THIS RECIPE WILL FEED A WHOLE TROOP.

Fry bacon in #14 Dutch oven until just crisp.

Remove and reserve bacon. Pour off most of

drippings into a large skillet. Leave a small amount

in Dutch oven. Brown meat and garlic in skillet in

batches. While meat is browning, sauté onions in

Dutch oven. Add meat as browned and stir well.

Add bacon, green chilies and dried peppers, spices,

sauces, stock, and rotel tomatoes. Simmer for 2

hours. Add hot chili beans and simmer another 15

minutes. Serve.

GREEN CHILI WITH PORK

MELLOW CHILI

1/2 cups olive oil

large onions, chopped

olive oil

8 garlic cloves, minced

8 jalapeno peppers, minced

3 carrots, peeled and cut crosswise into 1/2in pieces

1 1/2 tbs oregano

3 lb boneless pork shoulder, cut into 1/2in cubes

2 cans chicken broth

1 large can Italian plum tomatoes drained

1 potato, peeled and grated

4 cans mild green chilies, chopped

1 large can hot chili beans with gravy

medium onions, chopped

green peppers, chopped

stalks celery, chopped

lbs ground beef

can tomato paste

can stewed tomatoes

can tomato sauce

can mild salsa

cloves garlic, minced

3oz jars chili powder

jalapeno chili, chopped

tsp salt

tsp oregano

tsp black pepper

large cans chili beans in gravy

In a Dutch oven, heat olive oil and add onions,

garlic, jalapenos, and carrots. Sauté for 10 minutes.

Stir in oregano and pork cubes. Cook or 20minutes,

stirring occasionally. Stir in chicken stock, 1 tsp salt,

tomatoes, and potatoes. Bring to boil, then lower

and simmer 1 1/2 hours. Stir occasionally. Add

green chilies and beans to mixture and simmer

another 30-45 minutes. Serve.

THIS RECIPE WILL FEED A WHOLE TROOP.

Thinly cover a #14 Dutch oven with olive oil. Sauté

green peppers, onions, and celery 10 minutes. Add

meat and cook until brown. Stir in tomato paste,

stewed tomatoes, and tomato sauce. Simmer 15

minutes. Add rest of ingredients and simmer -1

hour. Stir occasionally. Serve.

The Geezer Cookbook

-- 49 --

Dwayne Pritchett